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Grilled Flank Steak

My last couple of posts have been about grilling and I’m keeping it going! It’s supposed to be beautiful out this weekend. So you know what that means. Fire up the grill! But this post is going to be more about a method rather than a recipe. And that’s how I cook a lot of times. I usually throw things together and most times, they end up tasting pretty good. I typically don’t follow recipes but just do my own thing in the kitchen. So this blog thing has been quite an adventure because I now have a little notebook where I write down my “recipes” and ratios and all that good stuff. Something I’ve never done before!

If you’re a stickler for following recipes, that’s okay too. But if you have a busy lifestyle like myself, sometimes it’s easiest to fly by the seat of your pants in the kitchen. Now, onto the main course.

Flank steak is a tasty cut of meat! We eat it pretty often in my house. And this is how I do it. I like to use a rub. We have a favorite here. But you can use whatever brand you like. Or, you can create your own spice rub. Need ideas?

Chili powder

Cumin

Garlic powder

Onion powder

Salt

Pepper

Paprika

Take a little bit of each of those spices and pour them into a little bowl. Mix them around and then liberally sprinkle onto your meat and rub it in. Want the flavor to penetrate? Wrap that piece of meat in plastic wrap. And wrap it up tight! Then put in your fridge until ready.

Another great suggestion for flank steak is teriyaki sauce. An awesome tip passed on to me from one of my neighbor’s was to place the meat in a large Ziploc bag, pour teriyaki sauce over, zip up and put in the freezer. That way when you’re letting it thaw out, it has all that time to penetrate and really flavor the meat. It’s a great tip and I do it all the time.

Now to cook the flank steak. Make sure your grill is heated and please remember to take your meat out and let sit at room temperature for at least 30 minutes. A cold piece of meat on the grill isn’t a good thing. Cook on each side until your desired doneness. I don’t ever time how long I have the meat on each side for, but I press on the meat with my finger. If it’s firm with a little tiny bit of give, it’s about medium. We like it medium rare in this house so I take it off before it reaches that point. Place on a plate and cover loosely with foil. Let the meat rest for about 20 minutes. And then slice across the grain. If not, there’s no point in eating flank because it will be super tough and icky. ALWAYS make sure to cut across the grain. Don’t know what that means? Well, there’s these lines running through the meat. You don’t want to cut on those lines but across them. Pretty easy!